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Curbside Cocktails: Yucatán, Chaac Chaya

Playa del Carmen

Get transported to the beautiful swimming holes of the Yucatán while Fatima Leon of Playa del Carmen’s Almirante Pech makes a tequila cocktail with chaya leaf and xtabentún.

Chaac Chaya

  • 1 chaya leaf
  • 2 pineapple cubes
  • 1/2 oz lemongrass syrup*
  • 1/4 oz pineapple vinegar*
  • 1/2 oz xtabentún (anise and honey liqueur)
  • 1 1/2 oz Herradura tequila plata

Garnish: Chaya leaf
Glass: Rocks

*Lemongrass syrup: Bring 600 mL of water and 200 grams of lemongrass to a boil. Reduce heat, add 400 grams sugar, and let simmer for 10 minutes.

*Pineapple vinegar: Cut up one pineapple (about 400 grams) and place it in a vacuum-sealed bag with 400 mL of apple cider vinegar and 10 grams of rosemary. After one week, open and strain.  

Like what you see? Check out another Curbside Cocktails video here.

Curbside Cocktails is a globe-trotting series that features fascinating destinations and all of the can’t-miss regional drinks you need to know about. Get ready to drink like a local.

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